These creamy, Italian-inspired pork chops from Jennifer S. of Philadelphia might just be the key to someone’s heart—rich with ...

A bold, garlicky marinade, made with a whole bunch of fresh rosemary makes this juicy roast pork loin irresistible. Ethan Stowell is a Seattle-based chef and restauranteur. The 2008 F&W Best New ...

Cooking with a smoker has surged in popularity due to its ability to infuse unique flavors and textures into a variety o ...

The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep ...

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"Pork is my alternative cut of meat aside from beef," said Dommen. "I love double-cut, bone-in pork chops, especially if the pork is from a heritage breed that has great intermuscular fat." ...

"Chuck eye steaks are sometimes referred to as a 'butchers' steak,'" said Jermone. And it bodes well for the cut's quality if butchers are hoarding them. Chuck is a cut at the very top and front of ...

UFC leader Dana White has again come under fire for his handling of Muhammad Mokaev’s infamous release last year, this time by controversial content creator MMA Guru. Mokaev, who boasts an impressive ...

Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice.

Mix together water, grainy mustard and any fruit preserve that’s good with pork like cherry, fig, peach or apricot. Sear bone-in pork chops mostly ... Make a double batch and freeze the ...